Trends in Food Science and Technology (TIFS) is the
only truly international peer-reviewed journal
publishing critical reviews and viewpoints of current
technology, food science and human nutrition. Its
role is to fill the gap between the specialized
primary journals and general trade magazines by
focusing on the most promising new research devel-
opments and their current and potential food industry
applications in a readable, scientifically rigorous
way. Topics include new or novel raw materials
including bioactive compounds, ingredients and
technologies; molecular, micro- and macro-structure;
new developments in food engineering; rapid tech-
niques for online control; novel processing and
packaging technologies; advanced bio technological
and nanoscience developments and applications
in food research; quality assurance methods and
application of -omics techniques; risk assessment of
both biological and non-biological hazards in food;
food allergies and intolerances; food function and
relationships between diet and disease; and con-
sumer attitudes to food and risk assessment.
TRENDS IN
FOOD SCIENCE
& TECHNOLOGY
Volume 22
Issue
10
All Review-style articles in Trends in Food Science & Technology are subjected to independent peer review.
Trends in Food Science & Technology is abstracted/indexed in BIOSIS, CAB Abstracts, CABS, Current Contents
(Agriculture, Biology and Environmental Sciences), Dairy Abstracts, EMBASE, Excerpta Medica, Food Science
and Technology Abstracts, Nutrition Abstracts and Reviews, Research Alert, Science Citation Index, SciSearch.
Also covered in the abstract and citation database SCOPUS
®
. Full text available on Sciverse ScienceDirect
®
.
Editorial 535
Nutrition & health claims in the European Union: A regulatory overview
by
M.B. Gilsenan
536
Trends in the analytical methods for the determination of trans fatty acids
content in foods by
Tânia Gonçalves Albuquerque, Helena Soares Costa,
Maria Conceição Castilho and Ana Sanches-Silva
543
Fresh edible flowers of ornamental plants – A new source of nutraceutical
foods by
Jiri Mlcek and Otakar Rop
561
Effects of extrusion on the polyphenols, vitamins and antioxidant activity
of foods by
Charles Brennan, Margaret Brennan, Emma Derbyshire and
Brijesh K. Tiwari
570
Benefits and hazards of fat-free diets by
Ivancˇica Delasˇ 576
An official journal of the European Federation of Food Science and Technology
An official journal of the International Union of Food Science and Technology
Cover illustrations: Cover images supplied by Nick Fogden and iStock.
Executive Editor
Paul Finglas
Institute of Food Research
Norwich Research Park, Colney
Norwich, NR4 7UA, UK
E-mail: paul.finglas@bbsrc.ac.uk
North American Editor
Rickey Yada
Department of Food Science
University of Guelph
Ontario, Canada N1G 2W1
E-mail: ryada@uoguelph.ca
European Editor
Dr. Fidel Toldra´
Instituto de Agroquimica y Tecnologia
de Alimentos (CSIC), PO Box 73
46100 Burjassot (Valencia), Spain
E-mail: ftoldra@iata.csic.es
Advisory Editorial Board
Keizo Arihara, Kitasato University, Japan
Ken Buckle, University of New South
Wales, Australia
Jean-Claude Cheftel, Universite´ des
Sciences et Te´chniques du Languedoc,
France
Fergus M. Clydesdale, University of
Massachusetts, USA
Ana Costa, Portuguese Catholic
University, Lisbon, Portugal
Marc Hendrickx, Katholieke Universiteit
Leuven, Heverlee, Belgium
Wilhelm Holzapfel, Institut fu¨ r Hygiene
und Toxikologie, Germany
Alan Kelly, University College Cork,
Ireland
Dietrich Knorr, Berlin University of
Technology, Germany
Huub Lelieveld, Global Harmonization
Initiative, Bilthoven, The Netherlands
C. Y. Ma, University of Hong Kong, China
N. Prem Mahalik, California State
University at Fresno, CA, USA
Ambroise Martin, University of Lyon,
France
Victor J. Morris, Institute of Food
Research, UK
John O’Brien, Food Safety Authority,
Ireland
John R. Piggott, University of Strathclyde,
UK
Pingfan Rao, Institute of Biotechnology
Fuzhou University, China
Syed S. H. Rizvi, Cornell University, USA
Délia Rodriguez-Amaya, University of
Campinas-UNICAMP, Brazil
Seppo Salminen, University of Turku,
Finland
Martin Scanlon, University of Manitoba,
Winnipeg, MB, Canada
Don Schaffner, Rutgers University, USA